This seafood chowder is from my cookbook, Cooking for the Specific Carbohydrate Diet. It serves up a bowl full of vegetables, broth, and protein for comfort, healing, and fortification.You can easily make it dairy free using dairy-free milk or my recipe for cashew cream used in my creamed spinach recipes on page 144, or try my cashew ricotta cheese for a thicker chowder. And use any seafood you have on hand.